COOKING LIGHT Pressure Cooking Made Simple by The Editors of Cooking Light

Author:The Editors of Cooking Light
Language: eng
Format: epub
Tags: Pressure cookers are making a comeback. Ready to try this handy device? Learn everything you need in Cooking Light's complete guide to making the most of your pressure cooker. Today's pressure cooker is safe, easy to use, and helps you prepare a homemade meal in a fast food time frame. In Pressure Cooking Made Simple, you'll find brand new one-pot recipes along with valuable advice on buying a pressure cooker, a visual guide for mastering essential techniques, and pro tips on storage, maintenance, and more.The crowdpleasing collection of 140 recipes (many of which can be prepared in 30 minutes or less) includes both family favorites and fresh weeknight dishes such as Braised Beef Short Ribs, Chicken Cacciatore, Red Beans and Rice, Roasted Almond and Apple Quinoa, and Individual Chocolate Cheesecakes. The experts at Cooking Light have tested each recipes to ensure perfect results every time. With Pressure Cooking Made Simple at your side, you'll discover the joy of flavorful, slow-cooked foods made in half the traditional cooking time.
Publisher: Liberty Street
Published: 2016-07-15T04:00:00+00:00

This sweet and slightly spicy pork sandwich would pair well with a crisp slaw on the side.

PREP: 15 MINUTES UNDER PRESSURE: 45 MINUTES TOTAL: 1 HOUR 15 MINUTES

1½ cups diced onion

1⅓ cups water

½ cup cider vinegar

4 pounds boneless pork shoulder (Boston butt), trimmed and cut into 4 pieces

1 to 2 chipotle chiles, canned in adobo sauce

½ cup apricot fruit spread

½ cup barbecue sauce

1 tablespoon grated orange rind

¼ teaspoon salt

8 (1.8-ounce) whole-wheat hamburger buns, toasted

1 Combine first 4 ingredients (through pork) in a 6-quart pressure cooker. Chop chiles, and add to cooker. Close lid securely; bring to high pressure over high heat (about 9 minutes). Reduce heat to medium or level needed to maintain high pressure; cook 45 minutes. Remove from heat; let stand 6 minutes or until pressure releases. Remove lid.

2 Remove pork from cooker with a slotted spoon. Shred with 2 forks; keep warm. Skim fat from surface of cooking liquid; discard. Bring cooking liquid to a simmer over low heat. Stir in fruit spread and next 3 ingredients (through salt); simmer 2 minutes. Stir in pork and any accumulated juices. Cover and let stand 5 minutes. Serve pork mixture on buns.

SERVES 8 (SERVING SIZE: ABOUT ½ CUP PORK MIXTURE AND 1 BUN)

CALORIES 380; FAT 10G (SAT 3.1G, MONO 4G, POLY 2G); PROTEIN 29G; CARB 44G; FIBER 4.7g; CHOL 17MG; IRON 3MG; SODIUM 523MG; CALC 82MG

PAELLA with Cilantro

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